Ingredients
- 1/2 lb Young zucchini, sliced paper thin
- 2 Cloves garlic, sliced paper thin
- 12 lg Leaves basil, torn in half
- 1 lb Overripe tomatoes, roughly chopped, retaining seeds a
- 1/2 c Extra virgin olive oil
- 2 tb Giant capers, rinsed of salt and drained
- 1/4 c Tiny black olives
- Juice of 1/2 lemon
- 2 tb Crushed red pepper flakes
- 2 tb Kosher or sea salt
- 1 lb Dried penne pasta, preferably Italian
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